Some might disagree but Indian cuisine is the king of flatbreads. Be it chapati, paratha, idli, dosa, bhatura or puri – Indian bread knows how to make your tastebuds dance. Today, let us uncover the secrets to making the perfect poori recipe. Puri is a soft fried bread which is a popular breakfast recipe. This deep-fried, puffed bread is a popular street food and a delicious accompaniment to chana masala and potato curry which makes it an ideal vegetarian recipe. Apart from the traditional recipe, you can also try masala puri or aloo puri but for now let us just stick to this quick and easy recipe for making perfect puris.
While the origin of puri is not well-documented, it is believed to be a North Indian recipe but it is now famous all over the country and beyond. To make this mouth-watering popular Indian recipe, you need to make a dough out of flour, whole wheat flour or all-purpose flour and some people also add a little semolina. It is also a festive recipe that is popular during Indian festivals and used as a prasadam or offering for gods in Hindu religious ceremonies. While you can find puris in any Indian restaurant anywhere around the world, there is nothing like a soft and delicious homemade puri. So, gather your ingredients and let’s make the softest and most delicious puris at home. Follow the step by step instructions below to make this classic recipe at home.
Ingredients List For Soft Puri Recipe
All purpose flour (also called maida) is the main ingredient in the dough for puri. It provides the bulk of the texture and structure to the final product. The type of flour used can also affect the flavor and texture of the puri.
Salts adds flavor to the dough and enhances the taste of the final product.
Oil adds richness to the dough, making it more pliable and easier to work with. It also contributes to the final texture and flavor of the puri.
Water provides hydration to the dough, making it easier to work with and shape into puris.
Oil for frying
Oil adds flavor and crispiness to the puris when they are fried, creating a golden and crunchy outer layer while still remaining soft on the inside.
Step by Step Instructions For Soft Puri Recipe
To make this soft puri recipe, begin by adding 2 cups of flour and 1/2 tsp of salt in a mixing bowl. Mix well.
Next, add enough water to make a dough.
Start with a small amount of water and gradually add more until the dough comes together. Knead the dough for 2-3 minutes.
After kneading, add 1 tbsp of oil to the dough and knead for an additional 5-7 minutes or until the dough is soft and smooth.
Cover the dough with a damp cloth and let it rest for 30 minutes.
After 30 minutes, knead the dough again for a minute or two.
Divide the dough into small equal-sized balls.
Take one dough ball and roll it out on a floured surface using a rolling pin. Roll it out to about 3-4 inches in diameter.
Heat oil for frying in a deep fryer or a deep pan over medium-high heat. Gently slide the puri into the hot oil and fry for about 15-20 seconds
Once the puri starts to puff up, gently flip it over.
Fry for another 10-15 seconds until lightly golden.
Then remove the puri from the oil using a slotted spoon and place it on a paper towel to drain any excess oil.
Repeat the process with the remaining dough balls.
Finally, serve the soft puri hot with your favorite side dish or enjoy them as is.
There are various serving suggestions for the soft puri recipe. First, serve hot puris with aloo bhaji, chana masala, or any other savory Indian curries. You can also pair them with raita or plain yogurt. Additionally, you can serve puris with a side of pickle or chutney for an extra burst of flavor. Furthermore, you can use puris as a base for chaat, a popular Indian street food. Top them with boiled potatoes, chutneys, sev, and other garnishes for a delicious and filling snack. For a sweet twist, serve puris with a side of shrikhand, coconut gujiya or rabdi for a traditional Indian dessert. Lastly, for a unique and savory filling, try spiced mashed potatoes or chickpeas. Remember to serve the puris hot and fresh for the best taste and texture. So, experiment with different serving ideas and enjoy this delectable dish with your friends and family.
Storing the soft puri right is essential to enjoy them for a longer period. First, allow the puris to cool down completely after frying. Once cooled, place them in an airtight container or a ziplock bag. Secondly, seal the container or bag tightly to prevent air from entering and keep the puris fresh for a longer time. You can store the puris at room temperature for up to 2-3 days. If you want to store them for a longer period, keep them in the refrigerator for up to a week. However, before serving, heat the puris in the for a minute or two to restore the crispiness and freshness of the puris. Also, avoid storing puris in a damp or humid place as they can become soft and lose their texture. By following these simple steps, you can store puris for a longer time and enjoy them whenever you want.
Puri or poori is the name used throughout India. It is a popular Indian flatbread that is common as a breakfast or snack item.
Puri has a mild and slightly nutty taste. It is crispy on the outside and soft on the inside, making it a perfect accompaniment to savory curries and gravies.
Puri is oily because it is deep-fried in hot oil to get its signature crispiness and texture. The oil also adds flavor to the soft puri.
The origins of puri are unclear, but it is believed to have originated in the Indian subcontinent and has been a popular food item for centuries.
Pani puri is a popular street food in both India and Pakistan. It has different names in different regions, such as golgappa, puchka, and phuchka.
Puri is not a super healthy food item as it is deep-fried and can be high in calories. However, it is a popular and tasty food item in Indian cuisine and you can enjoy it in moderation.
Puri is typically more oily than paratha as it is deep-fried in hot oil, while paratha is usually shallow-fried or cooked on a griddle with a small amount of oil.
Yes, you can fry this soft puri in Sarso (mustard) oil. It is a common cooking oil in Indian cuisine and you can use it for deep-frying. Mustard will give it a pungent taste though. I generally advise using high smoke point neutral tasting oils like canola oil, sunflower oil, or avocado oil.
It is not recommended to reuse oil used for deep-frying puri or any other food item as it can degrade the quality of the oil and become rancid. It is best to use fresh oil for each frying session.
Oils with a high smoke point and stable molecular structure (monounsaturated or saturated) are best for deep-frying. Some good options include canola oil, avocado, and sunflower oil.
Traditionally, puri uses cold pressed oils or ghee, but you can use any oil with a high smoke point for frying.
Olive oil is not recommended for deep-frying puri or any other food item as it has a low smoke point and can become unstable at high temperatures. It is best to use oils specifically recommended for deep-frying.
Hi! I’m Ravi Kumar.
I am a husband, father of 4, board certified neurosurgeon, and a lover of South Indian Food!
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